Contributed by: News Canada
Sizzling samplers for real grilling success (NC) - Hot off the press and just in time for grilling season, all new recipes from Weber's Real Grilling cookbook. Written by Jamie Purviance, Weber's Real Grilling is packed with more than 200 triple-tested recipes featuring ingredients that can be easily found at your local supermarket. Each recipe features its own mouth-watering, full-colour photograph.
Recipe from Weber's Real Grilling. Used with permission.
Prep time: 30 minutes, Marinating time: 1 hour, Grilling time: 10 to 12 minutes
To make the marinade:
In a medium bowl, whisk the marinade ingredients.
Rinse the scallops under cold water. Remove and discard the small, tough side muscle from each scallop that has one. Place the scallops in the bowl with the marinade and toss to evenly coat them. Cover the bowl and refrigerate for 1 hour.
To make the salsa:
Lightly brush or spray the onion slices on both sides with oil. Grill the onions, tomatillos, and chile over Direct High heat until lightly charred all over, 6 to 8 minutes, turning once or twice. Transfer the onions and tomatillos to a blender or food processor and place the chile on a work surface. When the chile is cool enough to handle, remove and discard the skin, stem, and seeds. Add the chile to the onions and tomatillos, along with the remaining salsa ingredients. Process until fairly smooth. Taste and adjust the seasonings if necessary.
Remove the scallops from the bowl and discard the marinade. Thread the scallops through their sides onto skewers so the scallops lie flat. Grill over Direct High heat until just opaque in the center, 4 to 6 minutes, turning once. Serve warm with the salsa.
Serving Size: Makes 4 Servings
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